Q1: What is the absolute, number one secret to crispy, not soggy, roasted Brussels sprouts?

The two most important secrets are to use a very hot oven and to not overcrowd your pan . By spreading your Brussels sprouts out in a single, even layer on your baking sheet, you are giving them plenty of space to make direct contact with the hot surface of the pan. This is the key that allows them to roast and get beautiful, deep golden-brown, and crispy edges, rather than just steaming in their own liquid and becoming soft and mushy.

Q2: Can I make this dish ahead of time for a dinner party?

Yes, this is a fantastic make-ahead meal! The best method is to prepare all your individual components (roast the vegetables, cook the sausage, and boil the pasta) and store them in separate containers in the refrigerator. Then, when your guests arrive, the final assembly in the skillet will take just a few minutes, and you can serve a fresh, hot meal.

Q3: Can I use a different kind of sausage?

Of course! A spicy Italian sausage would be fantastic in this recipe if you enjoy a bit of heat. A classic Polish kielbasa or even a sweet chicken apple sausage would also be delicious and complementary to the fall flavors.

Q4: Can I use a different kind of pasta shape?

Yes! While the bow ties are a fun and classic choice, this delicious and hearty dish is also absolutely fantastic with other sturdy, medium pasta shapes, like penne, rotini, or orecchiette .

Q5: Can I make this recipe in an air fryer?

Yes, an air fryer would be a fantastic way to cook both the vegetables and the sausage ! For the vegetables, air fry them at 400°F for about 15-20 minutes, shaking the basket a few times. For the sausage, air fry it at 390°F for about 8-10 minutes, until it is browned and cooked through.

Cozy Autumn Sausage and Butternut Squash Pasta

Sausage and Butternut Squash Pasta (Easy Recipe!)

A hearty, autumn-themed pasta dish that combines several classic fall ingredients. This recipe features roasted butternut squash and roasted Brussels sprouts, which are tossed with cooked bow tie pasta and browned, smoked sausage. The entire dish is brought together in a large skillet with a simple garlic butter sauce, seasoned with smoked paprika and fresh thyme, creating a perfect comfort food meal for a cool evening.

Author: Grace

Ingredients

3 cups butternut squash, peeled, seeded, and cubed
1 tablespoon olive oil
Salt and pepper to taste
340 g (about 3 cups) Brussels sprouts, trimmed and halved
2 tablespoons olive oil
225 g (about 8 ounces) bow tie pasta
1 tablespoon olive oil
340 g cooked smoked sausage (e.g., andouille), sliced into coins
5 cloves garlic, minced
2 tablespoons butter
¼ teaspoon smoked paprika
Fresh thyme leaves

Instructions

Preheat the oven to 400°F (200°C).
On two separate parchment-lined baking sheets, toss the cubed butternut squash with 1 tablespoon of olive oil and the halved Brussels sprouts with 2 tablespoons of olive oil. Season both with salt and pepper.
Roast the butternut squash for 15-20 minutes and the Brussels sprouts for 20-30 minutes, until both are tender and caramelized.
While the vegetables are roasting, bring a large pot of salted water to a boil. Cook the bow tie pasta according to package directions until al dente. Reserve some of the pasta water before draining.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced sausage and cook until browned on both sides. Remove the sausage and set it aside.
In the same skillet, cook the minced garlic until fragrant. Add the butter and melt it.
Add the cooked pasta to the skillet and toss to coat in the garlic butter. Season with salt, pepper, and smoked paprika.
Add the roasted butternut squash, roasted Brussels sprouts, cooked sausage, and fresh thyme to the skillet. Gently mix to combine everything.
(Final step inferred as it was missing from the article) Stir in a splash of the reserved pasta water to create a light sauce that coats all the ingredients. Adjust seasoning as needed and serve warm.

Notes

Note: The final step of adding pasta water to create a sauce was not provided in the original article and has been inferred from the instruction to reserve pasta water.
Roasting the butternut squash and Brussels sprouts separately is a key step that develops a deep, caramelized flavor that you wouldn’t get from boiling or sautéing alone.
Using pre-cooked smoked sausage is a convenient time-saving shortcut for this recipe.

Find it online: https://www.eatswithsoul.com/sausage-and-butternut-squash-pasta/